Doria of an oyster and a spinach

Doria of an oyster and a spinach

Oysters are foods popular also in Japan. The fresh oyster contains moisture and is very juicy.
An oyster may be called marine milk.
Freshness is important when eating in the flesh.

An oyster eats also as a pan or stir-fried dishes in winter without eating in the flesh.

The doria of an oyster is introduced this time.


Material :

Oyster 300g Shimeji mushroom 1/2 pack
Onion 1/2 piece
Spinach 1/2 bundle Boiled rice 500g
Butter Tablespoon 4
Flour Tablespoon 3 milk Two cups
Base of soup Teaspoon 1
Salt A little
Pepper A little
Grated cheese Tablespoon 2


■1

An oyster puts in and washes salt water. A Shimeji mushroom is divided into a small fringe, an onion is cut to a thin slice and a spinach is cut to 5cm length.

■2

Butter is melted in a pan and a Shimeji mushroom, an onion, and a spinach are stir-fried. If it becomes pliant, flour will be put in and it will entwine to the whole.

■3

If the base of milk and soup is put into 2 and thickness sticks, an oyster will be put in and will be brought to a boil. It seasons by the base of soup, salt, and pepper.

■4

Butter is spread on a heat-resistant container, boiled rice is put in, and 3 is carried.

■5

It waves, and by a toaster oven, it roasts for 7 to 8 minutes, and completes.

Since various nutrients including minerals, such as protein, calcium, zinc, are contained so much, the oyster is also called marine milk.

Oysters are the foods in which raw gastronomic culture progressed exceptionally, and the raw oyster serves as hors d'oeuvre of the time-tested product [ French cuisine ] also in Europe and America.

Moreover, these days, many restaurants which set a raw oyster on the center of a menu and which are called Oyster Bar are also opened.

In Japan, the oyster is imported from all over the world so that [ an oyster ] it may be eaten always.
The oyster restaurant (Oyster Bar) of an oyster speciality is located in Shinjuku in Tokyo etc.